Tag Archives: John T. Edge

Words, words, words … Eat

Photographer Celestia Morgan and SFA Director John T. Edge at 2019 SFA Winter Symposium

Southern Foodways Alliance (www.southernfoodways.org) was born in Birmingham in 1999, spearheaded by a letter from author John Egerton inviting fifty representatives of every facet of southern food and food culture to convene at the Southern Living magazine headquarters. At that meeting, they chartered the organization, named John T. Edge to be the director, and SFA became a part of the Center for the Study of Southern Culture at the University of Mississippi.

Frank and Pardis Stitt hosted their fellow founders at Highlands Bar and Grill (www.highlandsbarandgrill.com) on that first night.

Since then, SFA has become a major advocate for dispensing knowledge and research into all aspects of food culture of the American South through symposia, oral histories, films, and publications such as the award-winning quarterly, Gravy. SFA uses food culture to examine social issues of past, present, and future. Its events are inspiring, challenging, and community-building. The philosophy of the organization makes a place at the table for everyone. And, needless to say, there’s always good food to be had.

Birmingham is the permanent site for SFA’s annual winter symposium. The 2019 theme is “Food Is Work.” With the Birmingham symposium, the SFA launches a year-long examination of the labor that transpires at all levels of food service and production.

The intrepid John T. Edge remains the director of SFA and he and the tireless staff serve as hosts for the event. Edge’s generosity, humor, and razor-sharp observations are the ideal representation of everything the organization has come to mean for the region and the wider food culture. John T. has the uncanny ability to make the connections, whatever and wherever they might be. His ability to remember people is impressive, as is his infectious curiosity.

Good People Brewing (www.goodpeoplebrewing.com) was the site of the reception on Friday night before the symposium. Feizal Valli of Birmingham’s funky and ersatz Atomic Lounge (www.theatomiclounge.com) was serving beverages built from a base of Good People’s Coffee Oatmeal Stout. Critics’ favorite John Hall, of Post Office Pies (www.postofficepies.com), offered a tasty bite of a red snapper crudo with grapefruit, radish, celery, and mint.


The main event on Saturday was at Haven (www.eventshaven.com), an event space on Southside. Attendees were greeted with treats from two Birmingham stalwarts – a bag containing two tasty Hero Doughnuts (www.herodoughnuts.com) and freshly brewed Royal Cup Coffee (www.royalcupcoffee.com) sourced from Kenya. Each participant took home a bag of the coffee in its bright purple bag marked ROAR.

The symposium’s morning presentations were mostly Birmingham-centric and a good introduction to the city for the many people who were visiting for the first time. After the requisite greetings by SFA staff, Feizal Valli offered tasting notes for the beverages that would be offered at the closing happy hour.

The morning’s presentations began with poetry by Birmingham native Ashley M. Jones, author of Magic City Gospel and the just-released dark // thing. The poetry Jones shared was based on food and food memory and was a contemplative start to a long day. Next, Pulitzer Prize-winning journalist John Archibald’s presentation, “The Labor of Birmingham,” began by focusing on Birmingham’s gritty industrial beginnings as an iron and steel center and the role of Greek immigrants in feeding “the city that was a melting pot that prospered because of melting pots.”

The presentation morphed into a paean to Birmingham-style hot dogs, which are hard to explain but are delicious and distinctive and are undeniably a “thing” in the Birmingham area. During Archibald’s Q&A, Frank Stitt recalled memories of bags of Birmingham tamales that his parents would bring back to Cullman after visits to the city in the mid-20th century. At that point, John T. Edge elaborated on Mississippi Delta tamale culture and how pockets of tamale culture are scattered throughout the region. That’s one of the great things about SFA – the tracks of one discussion always lead to a related train of thought for further exploration.

The final morning session was especially relevant to me as Ben and Ryan Ray, entrepreneurs of Millie Ray and Sons baked goods (www.millierayandsons.com), spoke with SFA’s Annemarie Anderson. My mother had served Millie Ray’s orange rolls the night before and had expressed interest in the story of the company and its namesake. I had recently read that Millie Ray had died, so it was a happy coincidence to hear her sons tell the story of their mother and her baking first-hand the very next day. Their story of a food company that started in their mother’s home kitchen making orange rolls for her garden club in 1979 was a lovely way to end the morning; all of my mother’s questions were answered, to be shared with her later that day.

The afternoon began with the premiere of Ava Lowrey’s latest SFA short film, “Mac’s One Stop,” about a service station / convenience store / lunch counter in downtown Birmingham. Mac’s, in the middle of the medical center, is a place I’ve passed without notice hundreds of times. Now, thanks to the SFA doing what they do, I will pass it – and probably stop by – with a new appreciation of what it means to food and to its community. SFA’s many outreaches are valuable tools for illuminating the stories that are off the beaten path or, in the case of places like Mac’s, hiding in plain sight.


At lunch time, the always innovative SFA staff decided to try something: Each symposium-goer’s nametag was stamped with an image from a food group: carrot, catfish, chicken, cow, pig. When it was time to go in to lunch, we were lined up by food group in an effort to encourage networking. Of course, my food group was the last to be called, but the experiment worked as I met and had a nice conversation with an engaging young couple from Savannah, visiting Birmingham for the first time, and in the process of opening a tech device-free restaurant. I wish them all the luck in the world.

Lunch is always special at SFA events and is an opportunity for chefs to showcase their cuisine to a broad national audience. The 2019 winter symposium lunch was particularly special to me since it was provided by Rusty Tucker and his crew from Rusty’s Bar-B-Q (www.rustysbarbq.com) in Leeds, USA, just east of Birmingham. I sat with Rusty at last year’s winter symposium and have since been to his restaurant several times for some of the best barbecue in the area.

For the SFA meal, Rusty’s barbecue offerings included chicken, pulled pork, brisket, and – as a vegetarian option – jackfruit. Barbecued jackfruit was new to me and, apparently, to many of the other diners. It was hearty and delicious. The sides were excellent and traditional but Rusty’s distinctive touches raise them above the norm. For dessert, there was a silky banana pudding from pastry chef Beth Tucker, Rusty’s wife.

After lunch, I stopped by to view an exhibition of photographer Celestia Morgan’s thoughtful portraits of Birmingham people at work in various area eateries.


The symposium took a darker turn in the afternoon with sessions that addressed the realities and pitfalls of careers in the food industry. “Restaurants in Crisis,” moderated by Nashville-based pastry chef / writer Lisa Donovan, began with a litany of headlines documenting the recent fall of restaurant industry icons. After that sobering intro, Donovan addressed crisis and emergency management within the industry with psychologist Patricia Bundy and Melany Robinson of Birmingham-based Polished Pig Media. The discussion included hard statistics and even more difficult realities of the struggles behind the hospitality façade. It was difficult to hear, but necessary, with advice to benefit those in any field.

At the end, Robinson shared a simple but timely quote she had photographed on a sign outside an auto shop in Birmingham’s Homewood suburb: IN A WORLD WHERE YOU CAN BE ANYTHING / BE KIND.

Next, Hunter Lewis, editor in chief of Food and Wine magazine, had a conversation with Steve Palmer, restaurateur and managing partner of Charleston-based Indigo Road Hospitality Group (www.theindigoroad.com), overseeing close to two dozen discrete restaurants throughout the southeast. The session, “Evolution of the Restaurant Family Ideal,” explored Palmer’s evolution in the food industry and his philosophies for creating a restaurant concept and managing employees, including an admirable initiative to assist restaurant employees with home mortgages. The humility and passion of Palmer were striking, particularly when he discussed his founding of “Ben’s Friends,” a food and beverage industry support group for those with substance abuse and addiction problems.

During a break, after the Steve Palmer session, I told my journalist friend Bob that I may have “hit the wall” after two such probing and occasionally troubling sessions.

However, as is so often true with SFA events, the best was yet to come.

The final session of the day, entitled “Promises of a Female Led Restaurant,” featured the amazing and fearless Raleigh-based chef, Ashley Christensen (www.ac-restaurants.com). Christensen and her food made me a life-long fan after two exceptional dinners at the Friends of the Café dinners in Florence, Alabama. Christensen’s presentation was memorable and powerful as she passionately spoke about issues of identity, inclusion, and hope. It was a courageous and masterful presentation, laying bare the soul of a woman who cares about the communities she serves and about her own place within it.

Ashley Christensen had me on the edge of my seat, proud to be a witness.

At the end, the audience rose in prolonged ovation for the singular moment of a singular day.


We had a chance to catch our breath and say our goodbyes at the happy hour which closed the SFA’s 2019 Winter Symposium. Faizal Valli once again had his bar set up with an Atomic Lounge sign and a vintage ‘60s lamp that I envied for the memories it conjured. Alabama Peanut Company was set up to serve the roasted peanuts that have earned it a devoted following at the Peanut Depot (www.alabamapeanut.com) on Morris Avenue since 1907. Merry Cheese Crisps (www.merrycheesecrisps.com), a cheese straw in medallion form, were fetchingly displayed in cut glass trays to the side.

When I left Haven, Faizal was still busy shaking his newly minted “John T. Edge” cocktail, a Maker’s Mark-based concoction “garnished” with a John T. Edge removable tattoo.

It was one of the coolest party favors ever.

Advertisements

Narratives that Transform

Birmingham; Friday, February 23, 2018. The Southern Foodways Alliance 2018 winter symposium, “Narratives that Transform,” began its narrative on Friday night with a reception on a loading dock behind a chain-link fence at an apparently abandoned building in an industrial district near the edge of downtown Birmingham (www.southernfoodways.org).

Although it is late February, it was a balmy evening with temperatures hovering in the 80s all day.

I drove past the place twice to be sure I had the right address.

When I parked the car and got out, the aromas drew me in to what was already a bustling gathering in progress. Grills were smoking and guests were gathered around picnic-style tables, creating a convivial spirit that enlivened the surroundings.

The ragtag location is the future site of chef Adam Evans’s new Birmingham restaurant that will open later this year. I first had Adam Evans’s food at a Friends of the Café dinner at the Alabama Chanin factory in Florence in August 2016; I still remember that evening as one of the best meals I have eaten at that venue. The rumor was already circulating back then that Evans, a Shoals native who had recently left The Optimist in Atlanta, was contemplating a “new concept” in Birmingham and I have been regularly checking for news ever since.

At the reception Evans’s pass-arounds included Gulf clam chowder, Gulf oysters, and salt-baked fish. It all lived up to my expectations.


Saturday morning, February 24, 2018: When I told my mother that I would be spending most of the day at a food symposium in downtown Birmingham, she asked, as she is wont to do, how much I was paying for the event.

When I answered her, she said, “That’s a lot of money to listen to people talk about food all day.”

When I told her that Dolester Miles was making breakfast, Mother – remembering past desserts from Highlands Bar and Grill — laughed and said, “Well, it may be worth it then.”

The symposium venue was WorkPlay, the southside multi-purpose entertainment and work facility where food professionals, writers, and enthusiasts gathered for a packed day of presenters and food.

As participants arrived early on Saturday morning, Royal Cup coffee was being served on the WorkPlay sidewalk and Dolester Miles was plating up her cornmeal cake with strawberry preserves in the lobby. Ms. Miles is the James Beard-nominated pastry chef for chef Frank Stitt’s family of Birmingham restaurants and her dessert offerings are things of beauty and exquisite taste.

I ran into my friend, reporter Bob Carlton, who introduced me to Rusty Tucker, the force behind Rusty’s Bar-B-Q in Leeds, Alabama (www.rustysbarbq.com).The three of us sat together for most of the event. I have not been to Rusty’s, but I remembered him as one of the featured pitmasters in the documentary Q: Alabama’s Barbecue Legends that aired on Alabama Public Television and PBS. After hearing Tucker’s take on food and particularly barbecue throughout the day, I plan to make it a priority to drive over to Leeds to check his place out soon.

After breakfast, the gathering assembled in the WorkPlay soundstage for “Morning Corridos” – narrative protest ballads performed by La Victoria, a three-piece all-woman mariachi band based in Los Angeles. As they travel, the musicians meet with immigrants in each location, compiling stories and creating new corridos for each locality. With Birmingham-based Latino activists and residents on the stage, they performed “Heart of Alabama,” their newest ballad of Birmingham. 

It was a good way to wake the audience.

Two papers followed in the morning session. Moni Basu of CNN presented a powerful discussion of how narratives can influence change. She began with her memories of being a young Indian girl relocated to Tallahassee after living around the world. Later, she told of the homeless girl, Dasani, whose mother named her “after a bottle of water she could never afford.” The greatest takeaway for me of Basu’s presentation was her statement that we are “compelled to share our stories for our sake as well as yours.”

In the presentation “Whiskey and Credit,” writers Clay Risen of The New York Times and Fawn Weaver explored the story of Nearest Green, the African-American man who shared his methods for distilling whiskey with Jack Daniel in the 19th century. Green’s story was largely lost until Clay Risen published a recent piece about it in the Times. Weaver, influenced by Risen’s narrative, was inspired to buy a farm and move from Los Angeles to Lynchburg, Tennessee, to dig deeper into the Green story. She shares an uplifting story of how the various families associated with the Jack Daniel saga – Daniel, Green, Motlow – have assisted and supported her in her undertaking. Most intriguing is Weaver’s conviction that Jack Daniel’s spirit is somehow behind the unearthing and renaissance of Mr. Green’s narrative. She asserted several times that “Jack wants this story to be told.”


Saturday afternoon, February 24, 2018: An appetizer, of sorts, before the lunch service, was a preview screening of Ava Lowrey’s short SFA film, “Dol,” about Birmingham pastry chef Dolester Miles. The lovingly shot film, to be released in March 2018, is deliberate and sumptuous in its presentation of Miles’s techniques and of her food that always looks as wonderful as it tastes. Among her many desserts over the years, I still particularly savor the memory of her Bastille Day cake I had at Chez Fonfon years ago. Miles has been with Frank and Pardis Stitt’s restaurants since 1982 when Highlands Bar and Grill opened.

After the “Dol” screening, a generous “Family Lunch without Tweezers” was served by Duane Nutter of Southern National in Mobile. Southern National is a semi-finalist for the James Beard Foundation’s 2018 Best New Restaurant award. The meal included Kung Pao chicken breasts and a pea and Gulf shrimp salad along with a preponderance of other sides – a packed plate of delicious, hearty food. 

David Hagedorn, a Washington, D.C.-based writer on food and dining, was born in Gadsden, Alabama, and summered at his family’s house on nearby Lake Guntersville. His presentation, “The Thank You / Screw You Paradigm,” ultimately seemed to be questioning the efficacy of exploiting and exalting his Southern heritage in his food writing and expertise, when he is so ambivalent about the South as it relates to his identity as a gay Jew from a prominent Southern family. His narrative was hilarious and heart-breaking – sometimes simultaneously; his bitterness was tempered with affection, generosity, and clarity.

During the Q&A that followed the talk, an undocumented woman, also from Gadsden, asked Hagedorn about his prognosis for Gadsden’s future. His response was empathetic but grim, prompting SFA executive director John T. Edge to say, to Hagedorn, “I’ll claim you if you’ll claim me.”  Alas, Hagedorn sighed but had no ready response.

Writer, recipe developer, and activist Julia Turshen spoke about the process of putting together her new book, Feed the Resistance: Recipes and Ideas for Getting Involved, in which chefs who are politically active provide suggestions for a synthesis of food activity with political activism. Chapter titles include “Easy Meals for Folks Who Are Too Busy Resisting to Cook” and “Feeding the Masses: Food for Crowds.”

Writers and scholars Ralph Eubanks and Tom Ward presented “Still, Still Hungry,” in which an upcoming reissue of Still Hungry in America, a 1969 book featuring photographs by Al Clayton and a text by Robert Coles, was discussed. The book grew out of Lyndon Johnson’s “War on Poverty” and Clayton’s photographs provide stark evidence of the dire poverty of areas of America including Appalachia and the Mississippi Delta.  The session was introduced by Clayton’s daughter and the presenters provided sobering contemporary evidence of the ongoing blight of American poverty and the government’s failure to confront it effectively.

The final presentation, by Rosalind Bentley, a reporter for the Atlanta Journal-Constitution, was a master class in how to present transformative narrative. “Radical Hospitality” was a memoir of Bentley’s relatives and role models – Aunt Lucy, Cousin Carol, and Sandra, women who each participated in her own way in the Augusta, Georgia, chapter of the 1960s Civil Rights Movement. Aunt Lucy and Cousin Carol “fed the Movement” with home-cooked meals for the activists and their attorneys. Sandra “fed the movement” as a teenager jailed for marching, who shared care packages from her family with her fellow political prisoners.

Bentley built her narrative with care, seasoning it with the perfect amounts of humor and family stories, and building to a powerful climax and conclusion which provided the ideal resolution for a deeply felt and moving day of food-fueled activism.

As the day ended, Becky Satterfield and her crew from Satterfield’s, a Birmingham restaurant, were in the lobby serving a Conecuh County sausage gumbo as part of the event’s closing happy hour.


The 2018 SFA symposium is over, but its narrative, which began at the make-do reception on the loading dock, will end in a year at a reception at the same spot to launch the 2019 winter symposium. Next year, however, the site will have transformed into Adam Evans’s spanking new Gulf seafood restaurant and oyster bar.

The narrative of southern food and foodways is always, after all, a continuing saga.

I’ll be there.

Sustenance

Sustenance does not come only from food and drink. In my own food memory, I am sustained by vivid recall of meals I had, with whom I had them, the service and the conversation and the ambience of the room; sometimes, though, when I remember such an event, I have only a vague recall of what I actually ate – only that the meal itself was an indispensable part of the memorable event.

Natalie Chanin’s “Friends of the Café” dinners at her Alabama Chanin factory in Florence (www.alabamachanin.com) provide many levels of sustenance – only a part of which comes from the food and drink and the amazing chefs that create them.

My most recent Florence dinner was helmed by Asha Gomez, a native of India who has been in the United States for several decades and who has been creating food memories in Atlanta for most of the past ten years.

The Gomez “Friends of the Café” dinner on a Thursday in August anticipated the beginning of Billy Reid’s annual “Shindig” weekend. Reid, the other internationally acclaimed fashion designer based in Florence (www.billyreid.com), hosts a late summer event featuring his clothing line, concerts and screenings, and chefs and meals in various venues that create a “go to” weekend for arts, fashion, food, camaraderie, and innovation in the Shoals.

Alabama Chanin’s pre-Shindig dinner is always sold out and includes the regulars who travel from near and far for her dinner as well as fashion, food, and entertainment professionals in town for Shindig.

The sustenance comes from being in a place where forward-thinking Southerners and others are gathered together and one realizes that – despite the headlines and political turmoil and despite the international joke that Washington, D.C. has become – we are not alone.

The sustenance comes from the “Friends” events’ long-standing relationship with Southern Foodways Alliance (www.southernfoodways.org), which is the beneficiary of proceeds from most of the dinners. John T. Edge, Director of SFA, is a regular attendee at the dinners and his passionate introduction to the recent meal and to Asha Gomez was a masterful and positive statement on current events, a response to the “immigrant” issue as exemplified by Gomez, and a positive evocation of the forward-thinking and amalgamated South “just over the horizon – always just over the horizon.”

Gomez’s book on cooking, My Two Souths: Blending the Flavors of India into a Southern Kitchen (Running Press, 2016), is an honestly detailed journey into her life and how her two souths, southern India and the American South, have created the sensibility of her aesthetic and cuisine. In her opening comments preceding the dinner, she balked at the word “fusion” – calling it “the other f-word.” Her food is personal, evolving from her roots in Kerala, India, and ever-expanding with the discovery of new foodways, new ingredients, and the commonalities contained therein. For Gomez, Southern fried chicken was nothing new; she brought her own strong tradition of fried chicken from Kerala.

Gomez claims both Southern India and the Southern U.S. as “home” and her food is a reflection and immersion into the rich compatibility of those shared homes, shared and unique flavorings, and Gomez’s personal interpretation of all of it.

Gomez understands why someone like me might be skeptical about Indian cuisine. I have been known to say that it is my least favorite of the international cuisines readily available in the States. I like the taste profile, the ingredients, and the spices of Indian cuisine well enough but have never been enchanted with its presentation in many Indian restaurants I have tried – usually at the urging of more enthusiastic friends. Gomez knows that the cuisine of her homeland is not represented by “the $4.99 buffets” and other iterations common to the American landscape and seeks to exalt it in a more authentically representative manner.

Sustenance comes in meeting new friends and getting better acquainted with others. My friend Cindy and I were seated at a table full of food professionals in town for Shindig. I was seated next to John T. Edge and across from Vanessa and Rick, a lovely Florence couple, and the conversation was lively and far-reaching. “I hear you’re in town to sign your 300th book,” I said to Edge. “Only 250, I think,” he blithely replied (actually, it’s over a dozen). John T. Edge’s latest, The Potlikker Papers (Penguin Press, 2017), is billed as “A Food History of the Modern South.”

Cindy was sitting beside a group of pastry chefs and other food professionals from New Orleans and the hilarity was pretty much non-stop off to my right side.

The evening commenced with hearty passed hors d’oeuvres including black pepper and black salt spiced roasted cashews, fry bread with mint chutney and quick pickled carrots, and curry chicken samosa pockets. The featured beverage, the “Muscadine Vine,” was a combination of muscadine wine, vinho verde. Prosecco, lime, and mint which successfully tamed and enhanced the tricky sweetness of muscadine wine. 

A first course of Sunday Vegetable Stew featured chunky vegetables in a lovely coconut milk base. A Kerala Fish Curry with kichidi grits and tempered mustard oil was the second offering. The fish beautifully rested on a lush bed of perfectly seasoned and perfectly cooked grits and the sauce melded the flavors in a pleasing manner.

Beef Biryani was the third course, served family style. In My Two Souths, Gomez describes biryani as a “celebration dish” and describes the traveling biryani chefs of India as being similar to American barbecue pit masters. Her version for the recent dinner featured chunks of beef over rice with an intensely diverse panoply of spices and seasonings. Each course was accompanied by a complementary wine pairing.

After three very hearty and satisfying dishes, the undisputed star for the diners at my table seemed to be the dessert course. The Three Spice Carrot Cake arrived to a chorus of delighted responses and the first bite did not disappoint.

The sustenance of the evening came to fruition with the sustenance of the actual meal that brought us all together in a spirit of community and enlightenment. During Edge’s opening remarks about the Southern community being forged throughout the region by forward-thinking people of all stripes, Natalie Chanin quipped about it being found “in a former tee-shirt factory in the industrial section of Florence, Alabama.” She was right. The “Friends of the Café” events are forging that community three or four times a year at her factory and in events like Shindig.

I always leave these events with rejuvenated inspiration. I admit that I still have a somewhat wary relationship with Indian cuisine, but Asha Gomez has opened my mind and broadened my perspective. Indian restaurants may not become my first dining choice, but I will eagerly consume and find sustenance in the boundary-breaking cuisine of Asha Gomez. 

Friends of the Café Dinner: Adam Evans

dscn0460  I’ve stopped trying to rank the meals I’ve had at the Friends of the Café dinners at the Alabama Chanin factory in Florence. When I think a Factory meal can’t be topped, I travel over to the Shoals and have another meal that once again makes me appreciate food in a new way.

I have missed a few of the Factory events but I think I have now attended six or seven starting with an amazing dinner featuring the food creations of chef Vivian Howard in July 2014.

The Factory’s own executive chef, Zachariah Chanin, and his staff created a truly memorable Spring Harvest dinner in May 2016 that blew me away with its exquisite simplicity and low-key elegance. That meal was not long after the legendary Frank Stitt and South Carolina pitmaster Rodney Scott teamed up for an amazing spread featuring Scott’s savory whole hog and a slough of accompanying sides by Stitt and his crew. dscn0472

So it was with great excitement and anticipation that my friend Anne and I trekked back to the Shoals for a late-summer dinner featuring chef Adam Evans, a Shoals native, and benefiting Southern Foodways Alliance. Evans is transitioning now after several years in Atlanta with gigs at The Optimist and Brezza Cucina; exciting rumors were circulating at the dinner about where he may launch his next culinary venture and, if they are true, I may have many more opportunities to sample his exciting food.

I have written in more than one essay about how Natalie Chanin promotes community in her work and design and in her outreaches such as the Factory dinners. At Zach’s dinner in May we sat across from a charming couple from Indianapolis and at the Evans dinner our dining partners were another great couple from Tulsa.

Chef Adam’s meal was personal and full of surprises, telling his story of working in restaurants in many locales with the feast “beginning and ending right here in Alabama” as the menu note stated. Passed around hors d’oeuvres included grilled oysters and lemon butter, pork belly and watermelon, lobster roll bites, and tomato and bacon tea cake sandwiches. The big surprise of the hors d’oeuvres was a chicken stew soup dumpling which demanded to be downed in one satisfying bite. The savory dumpling had a filling of actual chicken soup that was a surprise and a unique treat. There were wine pairings with every course. fullsizerender-4

When the diners were seated, we were served a beautiful garden salad harvested from the garden of “Henry H.” – the chef’s late grandfather. Henry’s garden is still maintained by chef Adam’s father. The chef’s story of the garden was as moving as the salad was good.

The surprises continued with a second course of a seafood gumbo with a lot of heat. In lieu of the serving of rice that usually accompanies gumbo, this gumbo had a dollop of potato salad on top. It might not sound good but everybody was raving about the gumbo – potato salad combination. John T. Edge of the Southern Foodways Alliance was among the diners and asked for the chef to come out and explain the potato salad with the gumbo. It turns out Evans picked it up from the father of a friend when he was working in New Orleans. He said the man made a great gumbo and always put potato salad on top. It’s a touch I plan to remember and steal. Indeed, I think Chef Evans managed to introduce a southern food way that surprised even John T. Edge.

fullsizerender-4The third course featured pancetta wrapped guinea hen with chanterelle mushroom, husked cherry, and Swiss chard. Just when it seemed the chef couldn’t possibly top himself, the fourth course arrived with duckfat poached Gulf swordfish with Carolina Gold rice grits, corn, charred okra, and shrimp chili butter.

Finally, a muscadine and fig crisp was served for dessert, the staff was introduced, and fond partings were exchanged with the community that had assembled for the evening in the very special place that Alabama Chanin has built in Florence in the Alabama Shoals.

At some point during the evening, the people at our table were discussing careers and I said, “I’m a university professor but I’d rather be a ‘lifestyle guru’. I didn’t realize that was an option when I was coming up.”

If I had known that “lifestyle guru” would be a thing that people might make a living at, and if I had managed to become one, I’m sure I would be proselytizing for the Alabama Chanin aesthetic and, after the meal of a couple of weeks ago, for the homegrown and brilliant culinary aesthetic of Adam Evans.

As always, I can’t wait for the next Friends of the Café dinner in October. img_4211